Cranberry Shortbread Cookies

  

This is a cookie where the cookie dough can be prepared in advance. I bought a mould to help with the shaping but you can do without the mould. 

The addition of orange zest certainly elevated the cookie to another level. Here is my super yummy Cranberry Shortbread Cookies!

Friends who tried this cookie had given good reviews. Will definitely be using this recipe for my future bakes!

Cranberry Shortbread Cookies
makes about 48

Ingredients:

180g unsalted butter

90g icing sugar

1 tbspn orange zest

1/4 tsp salt

1/4 tsp baking powder

280g sieved cake flour

40g ground almond

1 tsp vanilla essence

70g dried cranberries 

30g sliced almond

Method:

1. Mix flour, salt, baking powder and ground almond in a mixing bowl. Set aside.

2. Cream butter and icing sugar till fluffy. Mix in vanilla essence and and orange zest.

3. Add in the flour mixture and dried cranberries and mix well.

4. Add in sliced almond and mix well.

5. Roll the dough into a log shape and press into a mould lined with baking paper. Chill the moulded dough for at least 30 minutes till it firms up. 

6. Cut out the dough into slices of 0.8 - 1cm thickness and lay onto a lined baking tray. (You can also store the sliced dough in a container and keep in the freezer until ready baked)

7. Bake in preheated oven at 160C for 25 min or until golden brown.

8. Cool on wire rack when done and store in container when totally cooled.

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